Fall’s here and that means University Dining Services is preparing for the delicious Thanksgiving and Holiday dinners just around the corner. This is a special time of year when traditional menu items as well as new recipes are prepared and served in our festive and welcoming dining centers on city and east campus.
Thanksgiving Dinner will be served on Thursday, November 12, 2015
• Abel/Sandoz Dining Center: 4:30–8:30 p.m.
• Cather/Pound/Neihardt Dining Center: 4:30–8:30 p.m.
• Harper Dining Center: 4:30–8:30 p.m.
• Selleck Dining Center: 4:30–8:30 p.m.
• Nebraska East Union Café: 4:30–7:00 p.m.
Holiday Dinner will be served Wednesday, December 9, 2015
• Abel/Sandoz Dining Center: 4:30- 8:30 p.m.
• Cather/Pound/Neihardt Dining Center: 4:30–8:30 p.m.
• Harper Dining Center: 4:30–8:30 p.m.
• Selleck Dining Center: 4:30–8:30 p.m.
• Nebraska East Union Café: 4:30–7:00 p.m.
For more information on dining center hours, please visit go.unl.edu/dining_hours.
* * * GFL Fall Harvest Muffins * * *
Highlighting Nebraska fall pumpkins and apples along with other Nebraska ingredients, we encourage you to try the Fall Harvest Muffins recipe from our GFL (Good. Fresh. Local.) Dining program. Ingredients from our Nebraska producers are identified below.
12 Muffins
Bake 375 for 20–25 minutes
Topping
• 4 Tbsp (1/2 stick) butter, softened
• ¼ cup all-purpose flour (Cooper’s Mill – Cozad, NE)
• ¼ cup brown sugar
• ¼ cup granulated sugar
• ½ tsp cinnamon
• ½ cup organic rolled oats (The Grain Place – Marquette, NE)
• Pinch of Salt
Muffins
• 1 cup all-purpose flour (Cooper’s Mill – Cozad, NE)
• 1 cup organic whole wheat flour (The Grain Place – Marquette, NE)
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• 1 tsp cinnamon
• 1 tsp ground ginger
• ½ tsp allspice
• ¼ tsp cardamom
• ¼ tsp ground clove
• ½ tsp salt
• ¾ cup (1 ½ sticks) butter, melted and cooled
• 1 cup dark brown sugar
• 2 eggs (Eastin’s Eggs – Ceresco, NE)
• 1 tsp vanilla extract
• 1 cup pureed pumpkin (Pekarek’s Produce – Dwight, NE)
• 1 (3/4 cup) apple, peeled, cored, and grated (DeGroot’s Orchard – Madison, NE)
• ½ cup pecans, chopped and toasted (Heartland Nuts ‘n More – Valparaiso, NE)
• ½ cup cranberries
1. Heat the oven to 375°F. Coat a 12-cup muffin tin with cooking spray or line with muffin papers.
2. Topping – in a medium bowl rub together the butter, flour, brown sugar, granulated sugar, cinnamon, oats, and salt until crumbly and well-combined. Set aside.
3. Muffins – in a large bowl whisk together both flours, baking powder, baking soda, cinnamon, ginger, allspice cardamom, cloves and salt.
4. In another bowl, whisk together the melted butter and brown sugar. Whisk in eggs and vanilla, then stir in the pumpkin. Gently but thoroughly mix in the dry ingredients, mixing until just incorporated. Stir in the apples, pecans, and cranberries. Divide the batter among the prepared muffin cups.
5. Sprinkle a bit of the topping over each muffin. Bake for 20–25 minutes, or until a wooden pick inserted in the center of the muffin comes out clean. Allow to cool in the pan for 5 minutes, then finish cooling on a rack.
Celebrate Nebraska and Enjoy! For more information on the GFL Dining program, please visit go.unl.edu/gfl.
More details at: http://go.unl.edu/zry2